6 Comments

really envious of you folks that can roast indoors. My Behmor unit smokes way to much for me to do that, even under the oven range hood with fan on high. Still, I love the Behmor and the results you get with it!

Just got my Behmor yesterday from Sweet Marias. Read the manual. So I decided to watch a few videos to get an idea of how to use it. You pushed a few buttons without explaining their purpose. It would’ve been helpful to know what kind of beans & why you chose the roast profile & duration. Do you roast blends or just single origins? I’ve been roasting for 5 months using air poppers, stove top, & Stir Crazy/NuWave oven. Now for some serious semi-pro roasting!

@Phewy
Hey Phewy – are you﻿ getting a good roast level on yours, and where is the smoke coming from? There is a heating element in that square piece at the top of the roaster, and it has a habit of burning out. If that element doesn’t heat properly, then the smoke will just BILLOW out of the top of the roaster (and you won’t get as dark of a roast).

@metaspherz
Definitely SO beans – that’s all I roast. I’m not good enough to blend my own, and I like the character of SO roasts.

Be sure to check out the forums at SweetMarias – they have one dedicated to the drum roasters, and a TON of really good info about the Behmor. I was having trouble with mine and there was already really good info on there about how to fix (the upper heating element had gone bad).

@Phewy
The easiest why to check this is to run it with the door open and the drum / chaff collector out of it. Then take a small mirror (I raided my wife’s compact) and look straight up at it when you press the cool button (you don’t have to run it long – just enough to heat it up). The elements should really light up during the cooling cycle. If everything there stays dark, then you have a problem with it. I was able to simply pull mine down and re-crimp it (so far so good!).